this post was submitted on 09 Sep 2024
26 points (79.5% liked)

Coffee

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submitted 1 month ago* (last edited 1 month ago) by [email protected] to c/[email protected]
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[–] [email protected] 17 points 1 month ago (1 children)

If people put sugar in espresso, what’s the problem with brewing directly onto the sugar?

[–] [email protected] 15 points 1 month ago

I immediately thought this was salt. Maybe I'm the monster.

[–] [email protected] 12 points 1 month ago (1 children)
[–] [email protected] 1 points 1 month ago

Believe it or not

[–] [email protected] 12 points 1 month ago

I do this too. I used to add it to the milk before steaming but that had obvious drawbacks.

[–] [email protected] 8 points 1 month ago (1 children)

Uhh don't mind me pulling my shots directly from my gaggia classic evo pro and into a 3/4 full cup of half and half...

[–] [email protected] 3 points 1 month ago
[–] [email protected] 6 points 1 month ago (1 children)

We used to pack brown sugar right on top of the espresso before pulling a double shot and running it into about an oz of half and half. Delicious and easy to drink immediately.

[–] [email protected] 2 points 1 month ago

I should try this. Sounds amazing.

[–] [email protected] 6 points 1 month ago (1 children)
[–] [email protected] 3 points 1 month ago

I initially thought it looked like one :D

[–] [email protected] 5 points 1 month ago

You monster!

[–] [email protected] 3 points 1 month ago

Afaik this is how to make a Cuban espresso. I was taught to mix the sugar with the first few drops inside the moka pot, but I'm sure it would do the same thing mixed in a glass

[–] [email protected] 2 points 1 month ago
[–] [email protected] 1 points 2 weeks ago

Assuming that's an Italian style dark roast that would need sugar anyway, I'll allow it. It's certainly nice to look at. If that's a nice light roast single origin then you're a monster and should go straight to jail.